easy strawberry cake

This sweet and tender Strawberry Cake is a fresher, yummier version of your favorite box mix! The rose-colored cake is beautiful, and it's full of natural strawberry flavor. Layered with a simple cream cheese frosting, this is the cake of my childhood dreams!

Strawberry Cake (Like Box Mix But Better)

(330 grams) quartered strawberries

(325 grams) all purpose flour

tsp baking powder

tsp salt

(168 grams) unsalted butter, room temperature

(310 grams) sugar

vegetable oil

tsp strawberry extract

tsp vanilla extract

eggs

(180 milliliters) milk

pink food color

oz (452 grams) cream cheese, room temperature

(280 grams) butter, room temperature

(1380 grams) powdered sugar

To make the strawberry reduction for the cake layers, add the strawberries to a food processor or blender and puree until smooth. You should have about 1 1/4 cups of puree. Strain it through a fine mesh sieve and you should end up with about 1 cup of puree.

Add the puree to a medium sized saucepan and cook over medium heat. Allow the mixture to come to a slow boil, stirring consistently to keep it from burning, until it has thickened and reduced by half to 1/2 cup, about 15-20 minutes. To measure, pour the puree into a measuring cup. If it’s more than 1/2 cup, add it back to the pan and continue cooking.

When the puree has thickened and reduced, pour into a measuring cup or bowl and allow to cool to at least room temperature. This strawberry mixture can be made ahead, if you like, and stored in the fridge.

To make the cake layers, preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with parchment paper in the bottom and baking spray on the sides.

Combine the flour, baking powder and salt in a medium sized bowl and set aside.

Add the butter, sugar, oil, strawberry extract and vanilla extract to a large mixer bowl and beat together on medium speed until light in color and fluffy, about 2-3 minutes. Do not skimp on the creaming time.

Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.

Add half of the dry ingredients to the batter and mix until mostly combined.

Slowly add the milk, strawberry reduction and 8 drops of food color and mix until well combined.

Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.

Gently fold in additional food color until you have your desired shade of pink.

Divide the batter evenly between the cakes pans and bake for 22-25 minutes, or until a toothpick comes out with a few crumbs.

Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.

To make the frosting, add the cream cheese and butter to a large mixer bowl and beat until well combined and smooth.

Add about half of the powdered sugar and mix until well combined and smooth.

Add the vanilla extract and mix until well combined.

Add the remaining powdered sugar and mix until well combined and smooth. Add more or less powdered sugar, as desired for consistency purposes.

To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they’re flat, if needed.

Place the first cake on a serving plate or a cardboard cake round.

Spread about 1 cup of frosting evenly on top of the cake,

Add the second layer of cake and another cup of frosting.

Top the cake with the remaining layer and frost the outside of the cake. Refer to my tutorial for frosting a smooth cake, if needed. To make the line pattern in the side of the cake, run a 9 inch offset spatula around the outside of the cake while turning your turntable. Start with the line at the bottom and work your way to the top.

Pipe shells of frosting on the top edge of the cake and the bottom, then decorate with strawberries, if desired.

😍😍😍😍😍😍😍😍😍😍 absolutely luv it

The first bite of this amazingly delicious, super easy, Fresh Strawberry Cake will blow you away. And you can have this one-bowl, no-mixer dessert in the oven in less than 15 minutes!

Easy Fresh Strawberry Cake

sugar

buttermilk

vanilla extract

baking powder

salt

all-purpose flour

strawberries

Preheat oven to 350˚Spray a 9-inch cake pan with baking spray. Rub with a paper towel to coat all of the surfaces and line the pan with a circle of parchment paper. Set the pan on a piece of foil and wrap it around the outside of the pan, leaving the top open (this will prevent the outside of the cake from getting too brown). Set aside.

Set the diced strawberries on several thicknesses of paper towels.

In a medium-large bowl, whisk together eggs and sugar for about 1 minute until sugar is well incorporated and the mixture is smooth and pale yellow.

Add buttermilk, oil and vanilla, baking powder and salt. Whisk until smooth.

Sprinkle the flour over the top and whisk just until the mixture is smooth and lumps have disappeared. Transfer half of the mixture to the prepared pan and spread to an even layer.

Sprinkle the diced berries over the batter then add the remaining batter and smooth the surface. Top with berry halves (cut side down), evenly distributing over the surface and pressing them down just slightly into the batter.

Bake for 45-55 minutes until cake springs back when lightly touched in the center and a toothpick comes out clean. Allow cake to cool for 10 minutes in the pan, then invert onto a plate and immediately invert again onto a cooling rack so that the strawberry side is up.

Cool completely and then sprinkle with powdered sugar, if desired.

A show-stopping celebration cake filled with roasted strawberries and pastry cream and topped with whipped cream and fresh strawberries.  Perfect for any summer occasion!

Vanilla Cake with Strawberry Filling (Swedish Midsummer Cake)

strawberries (quartered)

cake flour

almond extract ((optional))

milk

unsalted butter

⅓ cup canola or vegetable oil

cornstarch

half and half

heavy whipping cream

Strawberry Filling

Cake Layers

Pastry Cream Filling

Whipped Cream

strawberries (halved)

Make the Roasted Strawberry Filling: Preheat the oven to 350 degrees.  Combine strawberries, sugar and salt in an 8 inch square baking dish.  Roast in the oven for 20 minutes. Remove from the oven and stir briefly.  Return to the oven and roast for an additional 20 minutes. Remove from the oven and cool slightly.  Mash mixture with the back of a fork until it is a jam-like texture. Cover and refrigerate until ready to use. Filling should be completely cool before assembling the cake.  (Filling can be made up to a week in advance).  

Make the Cake Layers:  Preheat the oven to 325 degrees.  Butter two 9 inch cake rounds. Place a 9 inch circle of parchment paper on the bottom of each pan.  Butter the parchment paper. Flour the inside of the pans. Set aside.

Whisk the cake flour, salt and baking powder together in a medium bowl.  Set aside.

Combine sugar, eggs and extracts in the bowl of a stand mixer.  Using the whisk attachment, mix on medium high until the mixture is light in color and fluffy, about 3 minutes.  Reduce mixer speed to low and slowly add the dry ingredients.  Mix on low until just combined, scraping down the sides of the bowl as necessary.

Heat the milk in a saucepan over medium-low heat until just simmering.  Turn off the heat and add the butter and oil and stir until the butter has melted completely.

Return the mixer to low speed and slowly pour the hot milk mixture into the batter.  Mix until just smooth, scraping down the sides of the bowl and whisk as necessary.

Divide the cake batter equally between the prepared pans.  Bake until golden brown and a tester poked into the center of each cake comes out clean, about 30 minutes.  Set cakes aside to cool.

Meanwhile, make the Pastry Cream Filling:  Whisk the egg yolks, cornstarch, half and half, salt and sugar together in a medium saucepan.  Add the butter.  Place the pan over medium low heat and whisk constantly until mixture is smooth and thick, about 3-5 minutes.  Strain mixture through a fine mesh strainer into a clean bowl. Stir in vanilla. Place a piece of parchment paper directly on top of the pastry cream, followed by a layer of plastic wrap (this prevents the custard from forming a skin).  Refrigerate until you are ready to use. Pastry cream should be completely cool before assembling the cake. (Pastry Cream Filling can be made up to 2 days in advance.)

When you are ready to assemble the cake, make the Whipped Cream:  Place the cream, powderer sugar and vanilla in the bowl of a stand mixer fitted with the whisk attachment.  Whip on medium-high to high speed until the cream can hold relatively stiff medium peaks.  Spoon 1/2 a cup of the whipped cream into the bowl with the cooled pastry cream.  Whisk to combine.  Fill a pastry bag fitted with a wide tip (or simply use a gallon storage bag with 1/2 inch size hole cut out of one of the corners) with the remaining whipped cream.

Assemble the cake:  Place one cake layer on the bottom of a serving plate.  Make a border of alternating dollops of whipped cream and halved strawberries, cut side down.  Spread some pastry cream evenly in the center of the border (you will have some pastry cream leftover).  Using a slotted spoon, top the pastry cream with some of the roasted strawberries, taking care to leave most of the juices behind in the bowl (again, you will have some roasted strawberries left over).

Place the second cake layer on top of the strawberry filling layer.  Pipe dollops of whipped cream over the top of the cake and arrange fresh strawberries over the top, finishing with a whole strawberry for garnish.  Serve immediately or cover carefully with plastic wrap and chill until ready to serve (up to a few hours ahead).

If you&#39;re looking for a strawberry cake that is bursting with fresh strawberry flavour, then this recipe is it! Super soft strawberry cake layers are sandwiched between a strawberry cream cheese buttercream and fresh strawberry filling - YUM!

Soft Strawberry Cake

white granulated sugar (see note 5 if you have very sweet strawberries)

lemon

lemon juice

cornstarch (also known as cornflour)

water

flour (regular all purpose (see note 1 if you want to use cake flour))

2½ tsp baking powder

(omit

milk (room temperature)

strawberry filling/reduction (made

unsalted butter (room temperature)

unflavoured vegetable oil (I use canola)

white granulated sugar

tsps strawberry essence/extract

vanilla essence/extract

tsp white vinegar

icing sugar (also known as powdered sugar/confectioners sugar)

cream cheese (cold, firm type not spreadable)

tsp strawberry essence/extract

Place the strawberries, sugar, lemon zest and lemon juice in a large fry pan and place over a medium heat for 10 minutes, stirring occasionally.

Once the strawberries are soft, using a potato masher, mash the strawberries well. Allow the mixture to reduce for another 10 minutes, stirring occasionally.

Combine the cornstarch with the water and mix until the cornstarch is no longer lumpy. Add it into the strawberry mixture while continuously mixing to avoid lumps forming.

Reduce for another few minutes and then take it off the heat. You should have about 2 cups. It&#39;s okay if it&#39;s not exact, but if you have a lot more than 2 cups, then you will need to reduce the mixture further.

The filling needs to cool before you move onto the cake. To speed up the process, spread the filling out onto a wide dish and refrigerate for 30 minutes. You can also make this the day beforehand to save time.

Strawberry Filling/Reduction

Preheat oven to 160 °C (320°F) with the fan on (see note 4 if you don&#39;t have a fan function) and grease and/or line two 8 inch cake tins (I use my homemade cake release).

In a bowl, sift together your flour, cornflour, baking powder and salt. Using a whisk or fork, mix until well combined. Set aside.

In a small bowl combine 3/4s of a cup (195g) of the strawberry filling, milk and gel food colour. Mix until well combined. Set aside for now.

In another bowl, add in your butter, vegetable oil and sugar. Using an electric mixer (hand or stand mixer are both fine - see note 2), cream together for 3 minutes until light and creamy.

Add in egg whites in 3 batches on a low-medium speed, mixing well in between each addition (about 10-15 seconds between each batch).

Add in half of your strawberry/milk mixture from earlier, strawberry essence/extract, vanilla and white vinegar. Mix until well combined. Now set your mixer aside as the remainder of the batter will be finished by hand.

Finish off by adding in half of your premixed dry ingredients to your wet mixture, and gently fold it in with a spatula until just combined. Then add in the remaining strawberry/milk mixture, and fold it in until just combined. Lastly, add in the remaining dry ingredients and gently fold it into the mixture until just combined. Do not overmix (see note 3). If your batter seems a little dull in colour, then you can add another drop of red gel food colouring.

Distribute the batter evenly into the two 8 inch cake tins, and bake for 35 minutes or until a toothpick comes out clean.

Once baked, allow the cake layers to cool in the cake tins for about 15-20 minutes, and then turn them out onto a wire rack to completely cool before frosting with the strawberry cream cheese buttercream recipe below.

Strawberry Cake

Cream your butter for a few minutes until it&#39;s light and fluffy. Either use a hand mixer or stand mixer on a medium high speed. If using a stand mixer, use the paddle attachment.

Add in the icing sugar in 3 batches while mixing on low. Ensure that each batch of icing sugar is mixed into the butter well before adding in the next batch.

Next add in your cold cream cheese, strawberry essence/extract and vanilla. Mix just until the frosting is smooth. Avoid over-mixing (see note 3).

Add in a 1/4 cup (65g) of the strawberry filling we made earlier, and mix that in until just combined. You can add additional colouring in at this point too if you prefer.

Strawberry Cream Cheese Frosting

OPTIONAL: Begin by trimming off all the caramelised edges on the top, bottom and sides of the cake layers. Also level the tops if the cake layers have a slight dome.

Place your first cake layer onto your cake stand, and spread out a generous amount of the frosting on top.

Place some of the frosting into a piping bag with a 1A round tip, and pipe a border/dam around the edges of the cake layer to hold in our strawberry filling. Fill the middle with the remaining strawberry filling we made earlier.

Place the next cake layer on top and cover the top and sides with more frosting. If you have a cake scraper, you can use it to smooth out the sides. I like to do a little bit of piping on the top with the remaining buttercream in my piping bag (using the same 1A piping tip) and finish off with fresh strawberries on the top.

Assembly

https://www.youtube.com/watch?v=oMQ4VjVqhns

RECIPE: https://cakesbymk.com/recipe/soft-strawberry-cake/
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If you’re looking for a strawberry cake that is bursting with fresh strawberry flavour, then this recipe is it! Super soft strawberry cake layers are sandwiched between a strawberry cream cheese buttercream and fresh strawberry filling – YUM!

HOMEMADE CAKE RELEASE: https://cakesbymk.com/recipe/homemade-cake-release/

INGREDIENTS:

Strawberry Filling/Reduction
▢3 cups (600 g) fresh strawberries - hulled and halved
▢¾ cup (150 g) white granulated sugar - see note 5 on blog post if you have very sweet strawberries
▢1 tbsp lemon zest - about the zest of 1 lemon
▢¼ cup (60 g) fresh lemon juice
▢3 tbsp (22 g) cornstarch - also known as cornflour
▢2 tbsp water

Strawberry Cake
▢2⅓ cups (300 g) flour - regular all purpose (see note 1 on blog post if you want to use cake flour)
▢¼ cup (25 g) cornstarch - also known as cornflour
▢2½ tsp baking powder
▢½ tsp salt - omit if using salted butter
▢¼ cup (60 g) milk - room temperature
▢¾ cup (195 g) strawberry filling/reduction - made in the first step of this recipe
▢1 drop red gel food colouring - optional but recommended, see note 6
▢½ cup (113 g) unsalted butter - room temperature
▢½ cup (105 g) unflavoured vegetable oil - I use canola
▢1½ cups (300 g) white granulated sugar
▢6 large (225 g) egg whites - room temperature, size 7 eggs
▢3 tsps strawberry essence/extract
▢1½ tsp vanilla essence/extract
▢1 tsp white vinegar

Bake at 160 °C (320°F) with the fan on (convection mode) for 35 minutes, or until a toothpick comes out clean. If you don't have a fan function, increase the temp to 175°C (347°F).

Strawberry Cream Cheese Frosting
▢1 cup (225 g) unsalted butter - room temperature
▢4½ cups (570 g) icing sugar - also known as powdered sugar/confectioners sugar
▢1½ cups (335 g) cream cheese - cold, firm type not spreadable
▢¼ cup (65 g) strawberry filling/reduction - made in the first step of this recipe
▢2 tsp strawberry essence/extract
▢1 tsp vanilla essence/extract 

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